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Vegetable and Fontina Frittata
Ingredients
- 8 large eggs
- 4 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch more
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 2 tomato, seeded, diced; or canned diced-drained
- 6 ounces Fontina Cheese, diced
Instructions
- Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
- Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron skillet over medium heat. Add the asparagus and sauté until crisp tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place under the broiler & broil until the top is set and golden brown on top, about 5 minutes.
- Let the frittata stand 2 minutes. Using a spatula, loosen the frittata from the skillet and slide it onto a plate.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/